Slow Cooker Butter Chicken
Slow Cooker Butter Chicken is made with tender chicken slow-cooked in a creamy sauce infused with aromatic spices that will have your taste buds dancing in anticipation!
Servings 4
Calories 331kcal
Ingredients
- 14 ounces fire roasted tomatoes drained (1 can)
- ½ cup onion diced
- 1 tablespoon garlic minced
- 1 tablespoon ginger grated
- ¼ cup plain yogurt
- 1 teaspoon garam masala
- 1 teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- ½ teaspoon ground turmeric
- ½ teaspoon ground coriander
- 1 pound boneless skinless chicken breast (cut into 1” cubes)
- 4 tablespoons unsalted butter diced
- ¼ cup heavy cream
Instructions
- In a blender or food processor, add the tomatoes, onion, garlic, ginger, yogurt, garam masala, turmeric, cumin, coriander, chili powder, salt and pepper and puree them for a few seconds until smooth. Then pour the sauce into the slow cooker.14 ounces fire roasted tomatoes, ½ cup onion, 1 tablespoon garlic, 1 tablespoon ginger, ¼ cup plain yogurt, 1 teaspoon garam masala, 1 teaspoon salt, ½ teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon black pepper, ½ teaspoon ground turmeric, ½ teaspoon ground coriander
- If you have an immersion blender, place those same ingredients directly in the slow cooker and puree them with the immersion blender until smooth.
- Then add the chicken and stir to coat it in the sauce.1 pound boneless
- Place the diced butter over the chicken evenly.4 tablespoons unsalted butter
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender.
- About 30 minutes before serving, stir in the heavy cream.¼ cup heavy cream
- (Optional) If you want to thicken the sauce, whisk 2 tablespoons of cornstarch into the heavy cream before adding it to the crock pot.
- Serve over cooked basmati rice or jasmine rice. Garnish with chopped cilantro if desired.
Notes
Store any leftover butter chicken in an airtight container in the refrigerator for up to 3-4 days.
Use regular diced tomatoes or pureed tomatoes, if desired
Swap the chicken breasts with boneless, skinless chicken thighs
Use whole milk or lower fat milk and thicken with the 2 tablespoons of cornstarch. Or use full fat coconut milk.
Swap the garam masala for curry powder for a slightly milder flavor.
Nutrition
Serving: 1serving | Calories: 331kcal | Carbohydrates: 9g | Protein: 27g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 121mg | Sodium: 885mg | Potassium: 528mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1094IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 1mg
